Il Giardino Sul Mare Restaurant - Forked River, NJ

A dish for two - fresh mozzarella, sliced tomatoes, prosciutto, roasted red peppers, artichoke hearts, portobello mushrooms, asparagus, black olives and onions with a touch of vinaigrette.

Fresh mozzarella, tomatoes, onions, capers, extra-virgin olive oil and a touch of vinegar.

Fried squid with tomato basil sauce. On the side.

Sauteed black mussels in diced tomatoes, garlic and white wine.

Italian bread stuffed with mozzarella cheese and prosciutto. Deep fried and served with tomatoes sauce.

Shrimp, calamari and octopus marinated in lemon garlic, celery, red and green peppers, extra-virgin olive oil and fresh herbs.

Soup made with pasta and beans.

Very delicate leaves of Italian lettuce tossed with red onions, tomatoes, extra-virgin olive oil and balsamic vinegar.

Layers of pasta filled with three cheeses, meat, tomato sauce and seasonings. Topped with melted mozzarella.

Layers of pasta filled with three cheeses, meat, tomato sauce and seasonings. Topped with melted mozzarella.

Rigatoni pasta tossed in a our special vodka pink cream sauce. Add grilled chicken for an additional charge.

Baked eggplant slices layered and baked with mozzarella cheese and topped with tomato sauce. Served over spaghetti pasta.

Ribbons of fresh pasta sauteed with onions, peas, wild mushrooms, prosciutto, and shrimp in a very delicate fresh tomato cream sauce.

Fettuccine pasta sauteed in a cream sauce with Parmesan cheese. Add grilled chicken for an additional charge.

With shrimp, Italian sausage and broccoli rabe, sauteed in garlic and olive oil sauce.

Linguine pasta, sauteed littleneck clams with garlic, olive oil and chopped clams. Served in red or white sauce.

Potato gnocchi sauteed with tomato sauce, fresh basil and parmigiana cheese.

Arborio rice, grilled chicken, diced asparagus topped with roasted almonds and shaved pecorino Romano cheese. In tarragon cream sauce.

Arborio rice, blackened scallops and shrimp, mushrooms in a cognac cream sauce.

Sauteed chicken breast with roasted garlic. Topped with roasted red peppers, asparagus and fresh mozzarella. Finished with a white wine and butter sauce.

Breaded chicken cutlet topped with mozzarella cheese and tomato sauce.

Boneless breast of chicken, dipped in egg, sauteed in lemon, white wine and spices.

Boneless breast of chicken sauteed with mushrooms and marsala wine.

Scaloppini of veal sauteed with a marsala wine sauce and mushrooms.

Scaloppini of veal, egg battered. sauteed in a lemon, butter and wine sauce.

Breaded veal cutlet topped with mozzarella cheese and our tomato sauce.

Scaloppini of veal topped with melted mozzarella cheese, pignoli nuts and capers, in a lemon, garlic and white wine sauce.

Scallops sauteed with roasted garlic, scallions, shiitake, portobello and button mushrooms, olive oil, plum tomatoes sauce, and melted Gorgonzola. Served over linguine.

Combination of scallops, crabmeat, shrimps, asparagus and mushrooms in a red roasted pepper cream sauce. Served over linguine pasta.

Shrimp, garlic and fresh plum tomatoes fra diavolo (hot) or marinara sauce. Served on a bed of linguine.

Shrimp and scallops sauteed with capers, black olives, diced tomatoes, garlic, and white wine sauce. Served on a bed of linguine.

Giardino's special combination of lobster tail, scallops, shrimp, clams, calamari, and maine mussels. In a red seafood sauce on a bed of linguine.

Salmon and scallops baked with seasoned bread crumbs, garlic, olive oil and a touch of fresh tomato served on a bed of fresh baby field greens.

Shrimp, garlic and fresh plum tomatoes fra diavolo (hot) or marinara sauce. Served on a bed of linguine.

Grilled with cheamy brandy demi-glaze and mushrooms. Sauteed broccoli rabe